6 skinless, boneless chicken breast halves
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
2 tablespoons grated lemon zest
1 teaspoon salt
1 teaspoon dried parsley leaves
2 tablespoons prepared horseradish
Chop chicken breasts and onion and place in a large bowl. Coat both sides with a large glass of water to cover all. Cover with a damp cloth and rub the chicken breasts with salt, lemon zest and parsley. Place the cinnamon and chicken in the water. Knead well. Let stand 4 hours. Preheat oven to 350 degrees F (175 degrees C). Divide the chicken among 2 pieces of waxed paper and roll slices in lemon zest to seal, but do not break.
Place chicken breast halves seam side down on a cookie sheet. Brush with 1 tablespoon lemon juice. Roast at 350 degrees F (175 degrees C) for 45 minutes.
Remove breasts from oven and brush with the lemon juice until completely cooked. Remove breast halves and pieces of celery and onion and cheese pieces along with cornstarch and salt. Meanwhile, place celery strips onto the breast pieces and turn breasts upside down. Gently roll breasts in egg mixture and sprinkle with horseradish. Brush breasts with marinade and arrange in a single layer in a casserole dish.
Glaze breasts with remaining lemon juice and drizzle with remaining horseradish. Place remaining celery strips onto the breast pieces and roll in egg mixture if desired. Roll dinner up and refrigerate overnight.
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